SC - Bread

[Balldrich BallBarian BoulderBain]

In a message dated 98-05-11 23:02:37 EDT, you write:

<< 
 I was told parsley root = parsnips and so used them.
 
 I couldn’t find what black radish was, and so also added parsnip to the final
 mix of vegetables, as well as the pureed broth.
  >>
      A couple of quick notes: there actually is a type of parsley that grows
edible white roots--I have some seed planted and waiting to germinate right
now. This wouldn't be available in most markets, though, so parsnips seem like
a reasonable substitute, at least in color and texure. Also, there are some
black-skinned radishes (the seed I have is "Black Spanish", from Nichols's
Garden Nursery). These are a winter storage radish, and would, I believe, have
been most likely cooked rather than served raw. When I grew them I ended up
leaving them in the ground too long for the time of year (Summer--I was trying
to grow them for salad at our August event.) and they ended up unpleasantly
bitter and woody. I need to try them again in the fall and see if that works
better.......................

        Ldy Diana 
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